Badam Katli (Almond Flour Fudge)

This simple homemade mithai uses store-bought blanched almond flour. Made with just a handful of pantry staples, it comes together in under 30 minutes. The end result is a soft, not overly sweet, yet delicious barfi. It is perfect for a last-minute festive addition to your Diwali menu.

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Recipe

Badam Katli

(Makes 8-10 pieces)

Ingredients

1/2 cup sugar
1/4 cup water
1 1/4 cups blanched almond flour
2 drops pure almond extract (not imitation essence)
2 tsp rose water (optional)
3/4 tsp ground green cardamom
2 tsp ghee
Edible gold or silver leaf (warq), for decorating

Method

In a heavy-based pan, combine the sugar and water. Bring to a boil over medium-low heat, stirring until the sugar dissolves.

Add the almond flour, almond extract, rose water and cardamom. Lower the heat and use a wooden spatula to stir (scraping the sides of the pan) until the mixture starts to leave the sides of the pan.

Add the ghee and continue stirring until the mixture comes together as a mass. Take a small portion and roll it between your thumb and forefinger. If it forms a ball, it is ready.

Remove from heat and use the spatula to mash the almond flour mixture, breaking up any lumps that may have formed.

Working quickly, transfer the mixture onto a large piece of wax or parchment paper. Cover with another piece of parchment and roll out the dough evenly to 1/4” thickness (try to form it into a rectangular shape using your hands). Remove the top sheet of parchment and let the mixture to cool for 5-8 minutes.

Use a sharp knife or pizza cutter to to cut the katli into diamond or square shaped pieces.

Store the badam katlis in an airtight container at room temperature for 4-5 days.